I would probably stick with 1/2oz. of coriander and orange peel unless you plan on adding half at 15 minutes and the rest at flameout. Then you may be okay. It's obviously my personal taste, but I feel like when you get that much orange and coriander in, it tends to ruin the wheat flavors.

Also, you might want to try adding some actual wheat to the recipe. Wheat is supposed to be mashed, but if you steep it for an hour at 150-155, you should be fine. Maybe a 1/2lb of white wheat and a 1/2 lb. of flaked wheat.

Belgian Wits are a great beer, but IMO are very hard to do in extract form. Not to say it can't be done...I just never thought I could nail the style exactly with extract. Let us know how it turns out.

This is a good beer for a partial mash. All you would need is a paint-strainer bag from the hardware store (about $1 or $2) and a pot to soak it in. Crushed grain goes in the bag for 60' at 150°F. Lift the bag out, rinse it with a few quarts of 170°F water if you can. Dipping it into another container and stirring a bit will work.

You want at least 0.5# base malt added to 1# of Flaked Wheat, or maybe 0.5# Pilsner Malt + 0.5# Wheat Malt + 0.5# Faked Wheat, for a 5 gallon Wit. Mash in about 3 quarts of water (probably starting at around 160°F before you add the grain). It will probably be a gummy mess, but with the bag that shouldn't be a problem.

Add extract to hit your OG. The mash should contribute about 5-7 points to your OG, which you can correct for by using a little less extract or just leave out the Honey.

The difference in starting gravity won't make make much of a difference. You can add it all together or leave out some or all of the honey, if you want to bring the gravity back down to what the recipe called for.

Wheat beers are usually best young. You can bottle as soon as you're sure the fermentation is complete and the gravity isn't dropping any more.

Depending on the room temperature they could carbonate in as little as a week, but that almost never happens in my experience. I usually don't open one until the second or even third week in the bottle. On rare occasions, it can take longer than a month.